Storing Pasta

If you have an operation that likes to cook and hold pasta in a cooler for reheating, follow these guidelines to greatly improve the pasta performance and shelf life.

(NOTE: Not recommended for Gluten Free)

Bring 1 gallon of water to a boil for every 1 lb of dry pasta.

Add 2 Tbsp. salt to the water.

Add pasta to the water, stir and place the lid on the pot until returns to boil.

Remove the lid when the water returns to a boil and stir the pasta.

Cook the pasta for ½ the recommended cook time; if the cook time is 8 minutes, cook for 4 minutes.

Stir frequently.

When pasta reaches the cook time, drain immediately.

After draining well, spread the pasta out evenly on a large flat pan to air dry.

Do not rinse the cooked pasta.

Lightly coat the pasta with olive oil; 2 Tbsp. per pound.

When pasta has completely cooled, place in zip lock bags or in hotel pans covered. Refrigerate until needed.

Pasta will remain al dente for 3 days.

Store the sauce and pasta separately. If not, your meal will only last one or two days and your cooked pasta will continue to absorb flavor from the sauce and will end up mushy!

Storing Dry Pasta

Store your uncooked, dry pasta in an airtight container. Dry Pasta typically has a shelf life of three years before taste will begin to diminish, but to achieve the best flavor from your AIPC pasta, use it within one year of the purchase date.